Chicken Shrimp Soup
|Broiler fryer||3 1⁄2 Pound, cut in pieces (1 bird)|
|Salt||1 1⁄2 Teaspoon|
|Butter/Margarine||1⁄8 Pound (1/4 cup)|
|Onions||3 Small, finely chopped|
|Garlic||1 Clove (5 gm), minced or mashed|
|Minced parsley||3 Tablespoon|
|Port wine/Apple juice||1 Cup (16 tbs)|
|Canned tomato sauce||16 Ounce (2 cans, 8 oz. each)|
|Crumbled basil||1 1⁄2 Teaspoon|
|Shelled and deveined shrimp/Prawns||1 Pound, uncooked|
Sprinkle chicken with salt and pepper.
Melt butter in a large frying pan and lightly brown chicken on all sides.
Remove chicken from pan; add onions and garlic and cook until soft, about 3 minutes.
Stir in parsley, wine or apple juice, tomato sauce, and basil; simmer about 5 minutes.
Return chicken to pan, cover, and simmer about 35 minutes or until tender.
Remove cover and bring mixture to a slow boil; add shrimp and cook just until they turn pink, 3 or 4 minutes.
In large bowls
Calories 394 Calories from Fat 218
% Daily Value*
Total Fat 24 g37.3%
Saturated Fat 8.2 g40.8%
Trans Fat 0 g
Cholesterol 206 mg68.7%
Sodium 808.4 mg33.7%
Total Carbohydrates 7 g2.4%
Dietary Fiber 1.5 g6%
Sugars 3.8 g
Protein 32 g64.8%
Vitamin A 16.8% Vitamin C 20.9%
Calcium 7.5% Iron 13.6%
*Based on a 2000 Calorie diet